3.
Bake until cookies are puffed and cracked, about 8 minutes, rotating sheets halfway through. Remove sheets from oven and tap firmly on a counter to flatten cookies. Transfer cookies to wire racks and let cool completely. (To store, keep in an airtight container, up to 3 days.)

4.
Make frosting: In a bowl, beat together caramel and butter with a wooden spoon until smooth; gradually beat in confectioners' sugar until smooth. Spread frosting on flat sides of half the cookies and top with remaining cookies.

Reviews

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79

How would you rate this recipe?

79

NicolePH

20 DEC, 2011

I agree with the other reviewers that there is an error in the recipe. It clearly needs more wet ingredients. I added an extra egg yolk and 1/4 c heavy cream and it worked. The caramel recipe is great.

after following this recipe I was also surprised to see how dry and crumbly the dough was- so i added 1/4 c water and a whole egg at the end and let my mixer run for 30 seconds more. With the additional egg, they did need 4 more minutes in the oven making it a total of 12 minutes @ 375 F. They came out perfect! very successful.

I also tried baking these cookies, and they were terrible. The filling is delicious...would definitely make that again! But, I think there must be an error with the recipe ingredients. The dough isn't doughy...there needs to be more "wet" ingredients for this to be successful. For those of you that enjoyed these cookies, did you add wet ingredients that aren't listed?

Don't do it! These are sandy and crummy and awful. The filling
is good and the caramel, but the cookie is terrible. I'm thinking the recipe is wrong. Who ever heard of a cookie dough with just 1 egg yolk?